Friday, July 4, 2014

TWO Favorite Super Summer Salads

Happy 4th of July Weekend~  

A Salute to Two Favorite Summer Salads!

The garden is in it's glory! and I am so grateful for the bounty, the sun, the rain, and the compost that nurtures those roots and blossoms of green and color.

Two spots left in the Vermont teaching garden retreat!  Let me know if you are interested.  Next summer we will move this to June and become a traveling garden group to workshops at the homes and gardens of local healers.  Let me know if you want to be on the list to get updates.

Summer is full of deliciously fresh salad fix ins..a colorful array of whole foods to build and boost cellular energy and cut cravings.   Two of my favorite salads for family and friends, summer gatherings, major dinner sides and left overs for breakfast or lunch.   Enjoy!

I love this recipe because it reminds me of the first time I tasted it from a cook in an old crusader castle in the middle east when I was fortunate to experience working with a team on a biblical archeological dig near the dead sea in Jordan.  I love the addition of mint to salads - the aromatic sensation combined with parsley is pure joy.  I also make this with Quinoa.  

2 cups water
1 cup bulgar (cracked wheat)  You can substitute this with Quinoa for gluten free.
1 tsp salt
¼ cup lemon juice
1 large clove garlic, peeled and finely chopped
4 shallots, trimmed and thinly sliced
¼ cup chopped mint
¼ cup olive oil
Pinch black pepper
2 medium tomatoes, cut into bite-size pieces
2/3 cup parsley, chopped
1 small cucumber, peeled and cut into bite-size pieces
1. Bring the water to a boil in a medium saucepan. Add the bulgar and salt. Cover the pan, remove it from the heat and let the bulgar soak about 15 minutes. Meanwhile, prepare other salad items.
2. When bulgar is tender, turn it out into a large bowl. Add the lemon juice, garlic, shallots, mint, oil and pepper. Toss to mix. Cover the salad and put it aside until you are ready to serve.
3. Just before serving, add the tomatoes, parsley and cucumber and toss again. Serve.

 Recipe courtesy of Maggie Taylor of The Gourmet Saint

This is a true favorite and always a hit at pot-luck picnics and cook-outs.  I love the combination of flavors and the Mexican salsa like kick.   You can use it in taco's too.

Lime Juice from one lime, olive oil, salt, cayenne pepper, one avocado, bell pepper, tomatoes, two cans of black beans (or your own cooked) ,corn kernels (fresh or frozen), cilantro.

Salad Dressing
1/3 cup fresh lime juice in ball jar
add one minced clove of garlic
½ cup olive oil
1 tsp salt
1/8 tsp ground cayenne pepper - Shake and wait.

Drain and rinse two cans of black beans
Dice one avocado
Chop one red bell pepper
And two tomatos

Thinly slice 6 green onions
Chop ½ cup fresh cilantro

Put all ingredients in a bowl with
1.5 cups of frozen corn kernals
fold veggies together
add lime dressing

Toss and serve. Garnish with cilantro
Taken from

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